Total Calories: 269
Yield: 1 gallon
Put all the ingredients in a large soup pot. Add water until it covers the ingredients by about 2 inches. Bring to a boil over high heat. Cover, decrease the heat to low, and simmer for 30 minutes. Pour the broth through a fine-mesh strainer before using.
Stored in a sealed container, Asian Broth will keep for 7 to 10 days in the refrigerator and 6 months in the freezer.
Note: Vegetable broth (preferably homemade, page 28) can be used instead of water when a stronger flavor is desired.
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